sambar recipe | how to make sambar | hotel style sambar with sambar masala

Sambar is a basically south Indian dish made with toor dal and fresh vegetables. It is spiced with a unique spice blend, called Sambar Powder, finished with a tangy tamarind flavor and occasionally sweetened with jaggery. It is served for breakfast or brunch alongside idli, dosa, vada, or Uttapam. I share quick and easy cooker sambar recipe with sambar masala and special coconut paste gives you authentic south Indian taste of sambar.

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Recipe card for sambar

Nehas Cook Book

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Side Dish

Cuisine Indian

Ingredients

  

For sambar powder

• ½ cup coriander seeds
• 2 tbsp cumin seeds
• ½ tsp methi dana
• 1 tbsp black peppercorn
• 2 tbsp chana dal
• 1 tbsp urad dal
• ½ tbsp mustard seeds
• 15-18 dry kashmiri red chilli
• 8-10 curry leaves
• 2 tsp desiccated coconut
• ½ tbsp hing
• ½ tbsp turmeric powder

For special masala paste

• 2 tbsp fresh coconut pieces
• 2 tbsp roasted chana dal
• 1 medium size tomatoes
• 2 tsp sambar powder
• Water to grind paste

For sambar

• 1 cup toor dal
• ½ tsp turmeric powder
• 1 tsp oil
• 2 green chilli
• 4-5 green beans
• 1 chopped carrot
• 5 small size onion/ sambar onion
• 1 cup chopped drumstick
• 1 medium size tomatoes
• Salt to taste
• Special masala paste
• 2 tbsp tamarind paste
• 2 tsp jaggery

For tempering

• 2 tsp oil
• ¼ tsp mustard seeds
• ¼ tsp urad dal
• ½ tsp cumin seeds
• 3 dry red chilli
• Some curry leaves
• 4 small size onions sambar onion

Instructions

 

For sambar masala

• In a pan, dry roast ½ cup coriander seeds,2 tbsp cumin seeds,½ tsp methi dana,1 tbsp black peppercorn,2 tbsp chana dal,1 tbsp urad dal,½ tbsp mustard seeds,15-18 dry kashmiri red chili,8-10 curry leaves,2 tsp desiccated coconut. Add all spices into grinding jar and add ½ tbsp hing,½ tbsp turmeric powder.
• Grind into powder and store it into an airtight container.

For sambar

• In a pressure cooker, add 1 cup soaked toor dal and 3 cup water. Pressure cook dal on a medium flame for 3-4 whistles.
• Now in a grinding jar, add coconut, roasted chana dal, tomatoes, sambar powder, and water. Grind into a smooth paste. Special masala paste is ready.
• When dal is properly cooked, then open the lid and mash dal with a spoon.
• Add 3 cup water, all vegetables, and salt in it. Mix well.
• Boil dal on medium flame till all vegetables are properly cooked.
• Add special masala paste, tamarind pulp, and jaggery. Mix well.

For tempering

• In a pan, add oil, mustard seed, urad dal, cumin seeds, dry red chill, curry leaves, and small size onion.
• Sauté for a minute.
• Add terming into boiling sambar and mix well.
• Garnish sambar with coriander leaves and serve with idli and dosa.

Notes

• Pressure cook dal on medium flame.
• Dry kashmiri red chili gives good color to sambar masala.
• Roast masala on low flame.
• Coconut gives taste and roasted chana dal gives thickness to masala paste.
• Boil sambar on medium-low flame

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